Cocktail with Prosecco sparkling wine and raspberry syrup
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
The beauty of this simple cocktail is that you can make the raspberry syrup ahead of time (it keeps in the refrigerator for two weeks). All you have to do when guests arrive is squeeze some lemon juice and open a bottle of Prosecco.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cocktail
- 1 tbsp raspberry syrup, see recipe below
- 1 tbsp. freshly squeezed lemon juice
- Chilled Prosecco for serving
Raspberry syrup
- 1 cup of sugar
- 2 tablespoons freshly squeezed lemon juice
- 4 cups of raspberries
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Cooking the dish according to the recipe:
- Pour raspberry syrup and lemon juice into the bottom of a champagne flute. Fill the glass with Prosecco.
Raspberry syrup
Yield: 4–6 servings
Place the sugar in a medium saucepan, add 2 cups of water, and set over medium heat. Bring to a boil, stirring occasionally, until the sugar dissolves, 3–4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries are softened, about 10 minutes. Strain the mixture through a sieve and return it to the saucepan. Simmer over medium heat until the syrup thickens, about 10 minutes more. Let cool completely, then pour into a container, seal tightly, and refrigerate for up to 2 weeks.
Author of the recipe - Valerie Bertinelli is an American actress.
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